Low Iodine Maple-Glazed Beets

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.6

(26)

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Ingredients

4 servings

2 lb medium beets (about 6), scrubbed
1 tbsp olive oil
¼ tsp salt

For the glaze

3 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 sprigs fresh thyme

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with olive oil, and sprinkle with salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let sit in the foil for 5 minutes.

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